| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | May 1995 | 1 | servings |
INGREDIENTS
| 1 | lg | Vine-ripened tomato; (about 1/2 pound), |
| ; seeded and chopped | ||
| 1 1/2 | tb | Finely grated peeled fresh gingerroot |
| 1 | tb | Tomato paste |
| 1 | lg | Garlic clove; minced and mashed |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| 3 | tb | Balsamic vinegar |
| 1/2 | c | Extra-virgin olive oil |
INSTRUCTIONS
In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving. Makes about 1 1/2 cups. Gourmet May 1995 Converted by MC_Buster. Per serving: 980 Calories (kcal); 108g Total Fat; (96% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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